Vegan No-Bake Mango Tarts
Ingredients
Crust
- 1 1/2 cups oat flour
- 10 pitted dates
- Shredded coconut
- 5 tablespoons coconut oil
- 1 teaspoon vanilla extract
Filling
- 1 cup chopped mango
- Lemon zest
- Lemon juice
- 1 cup coconut milk
- 1 teaspoon agar agar powder
Preparation
Blend oats to make the flour.
Soak dates in hot water for 5 minutes.
In a food processor, combine the oat flour, dates, vanilla extract, shredded coconut, and coconut oil to make a sand-like mixture.
Firmly press the mixture into tart tins and refrigerate while making the filling.
Puree the mango in the blender.
In a saucepan, heat coconut milk, add lemon juice and zest, and stir together for 30 seconds, then add agar agar powder and dissolve.
Remove from heat and add the mango puree to combine.
Sieve the mixture to achieve a smooth consistency.
Pour the mixture into the tart tins with the crust.
Refrigerate for at least 3 hours or overnight for better results.
Optionally, drizzle with melted chocolate.